Vegan eggplant rolls

time 45 min
pieces 20
ingredients
2 aubergines
100 g de graines de tournesol non salées et décortiquées sunflower seeds
1 cuillère à soupe de levure de bière yeast
2 cuillères à soupe de vinaigre balsamique
1 cuillère à soupe de purée d'amande puree
1 cuillère à café de sel
1/4 botte de persil
5 cuillères à soupe de crème de soja
1 gousse d'ail
utensils
1 knife
1 stove
1 mixer
Preparation
total time: 45 min
Preparation: 15 min
Cooking time: 30 min
Step 1
Preparation of eggplants.
2nd step
Wash the eggplant and cut the ends.
Step 3
Cut thin slices in the direction of the length.
Step 4
In a hot oiled skillet, cook the eggplant slices on both sides.
Step 5
Book.
Step 6
Preparation of the persillade.
Step 7
Mix all remaining ingredients to obtain a creamy sauce, which should not be too liquid.
Step 8
Assembly.
Step 9
Drop a teaspoon of the persillade at the end of a slice and roll. Do this for all slices.
I add my grain of salt
Source: marmiton.org
This post as well as its images are released under a CC BY 4.0 License

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